- 16 ounces of fresh or frozen blackberries
- 1 cup gluten-free pancake flour
- 1/4 cup sugar
- 1 cup milk
Preheat oven to 350°F convection
Mix pancake flour, sugar and milk, add blackberries. Spoon mixture in to 24 cup mini muffin tins (about 3 blackberries per cup).
Bake for 10 to 12 minutes or until a toothpick inserted into the center of a muffin comes out clean.